Pour cream and milk into a saucepan, add slit vanilla bean with the inside scraped out and bring to a boil. Reduce the heat.
Mix sugar, egg yolks, cornstarch and salt, add to cream-milk mixture.
Heat to just before boiling point, but do not boil again or the yolks will curdle. Allow the sauce to cool. Remove the vanilla bean. Pour the cold vanilla sauce with the vanilla ice cream into a high mug and puree with the hand blender.
Goes well with apple strudel, baked apples or my apple-walnut cake in the database.
